Run Fuel = Veggie Curry

One time in Scotland visiting a friend, we were going to get something for dinner and she said, “Fancy an Indian?”  I thought that was a strange way to ask someone if they want to go to an Indian restaurant.  They may have invented English on that European island known as Great Britain, but that doesn’t mean they don’t screw it up sometimes!  Anyways, we did fancy an Indian, and it was delish.

I love Indian food, and I love how they have so many vegetarian options.  So that’s what I made last night.  I was pretty lazy about this dish, but here it is.  In a pan I threw in a bag of organic mixed veggies and sliced baby bella shrooms.  Then a can of coconut milk.  A little stock.  And a bunch of spices – curry, tumeric, garam masala, etc.  Brought it to a boil and then lowered the temp and simmered until I felt like it was done.  Steamed up some brown rice and spooned the curry over top.  Simple, easy, quick, and lazy.

I took a picture, but won’t share it here as Indian food doesn’t always look beautiful, but it sure does taste good!  And so healthy – they say it has cancer fighting capabilities.  And the brown rice will give me the carbs needed to get through today’s gym sesh and evening social run.  And I need the help because it’s still 100 degrees outside!

Speaking of hot, no, the curry was not spicy.  People think that all curry is spicy, they ain’t.  I left it mild out of respect for the others in our house that I knew would be eating it.  In my bowl however, I added a good amount of dried spicy spices.  Yup, papa likes it HOT!  Food that is, not running temps.

All for now, buh bye.

Fueling for Workouts

Just like how I Like running, I also like to cook.  Nutrition is KEY for weight management and keeping me on my feet for all those miles!  I’ve never had a class, but I think I’m decent in the kitchen.  In fact, I was once told by a guy who said he could communicate with my “spirit guides” and that one of them is a lady originally from France who helps me cook.  So take from that what you will!  Anyway, when I cook, I like to be healthy.  It’s always a challenge since pretty much everything in the grocery is the devil in disguise.  But here’s what’s been fueling my workouts this week.

I don’t know measurements as I don’t like to measure.  But basically I made one cup (pre-cooked) organic quinoa.  Instead of water, I used low sodium chicken broth.  I also defrosted some frozen organic veggies (broccoli, cauliflower, carrots, zucchini) on the stove and threw them in the now cooked quinoa.

The veggie quinoa was supposed to be the side dish to my wild-caught salmon.  I had a pound of the fish.  On each side I put Himalayan sea salt and fresh cracked pepper.  I seared it on the stove in organic virgin Coconut Oil.  Things were going well, until I accidentally flaked the salmon apart.  No worries though – decided to just throw it in with the veggies and quinoa and mix it all up.

Lots of omega-3’s, nutrients, and other health benefits to this meal and it made enough that it provided plenty of meals for me and others.  This was good hot, and cold as leftovers (Personally, I like to add Tabasco sauce to it too!).  It’s been fueling my runs and weight sessions for a few days now.  Today I did a quick three miles on the road and then an hour of weights.  Felt pretty good.

Looking back, I think I should’ve thrown in some pomegranate seeds, that would’ve added another layer to not only the flavor and texture, but also the healthiness!

So there you go, an insight into what’s been keeping me moving this week.  Sounds good or yucky?